Here’s a quick recipe for a dessert perfect for cooling down in the Summer sun. The flavours also give a taste of the exotic, so even if you’re stuck at home, you can feel like you’re on holiday
- 4 peaches ( I used doughnut peaches as they are in season)
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1 shot of lemon vodka (optional)
- 2tbs sesame seeds, toasted
- 1/2 tub of vegan crème fraîche/ yogurt ( I used Oatly fraîche)
- 2tbs icing sugar, sifted
- 2 apricots, chopped finely
- 1tbs ground cardamom
- Zest of 1/2 lemon
- Squeeze of lemon juice
Start by making the fraîche. Add all of the ingredients in a bowl and mix throughly. You can either then place it in the fridge to firm or do as I did and use the freezer. It will start to create a slightly frozen texture, like a semi-freddo.
Whilst it’s in the fridge/freezer you can prep the peaches. Cut them in half and de-stone. This is usually a messy job, so I tried to keep it intact by poking the stone through the other side. once this is done, heat up a pan on a medium heat. Place the peach halves in the pan, flesh down. cook until they begin to colour. Flip and cook for a few minutes. Squeeze the lemon juice over them and sprinkle them with the lemon zest. Take them out of the pan and place them into the serving bowls. This in an optional step, but I like pouring a shot of lemon vodka on them too! Take the fraîche out and dollop it on top. Finish with a sprinkle of toasted sesame seeds. I’d recommend you pair it with a Tokaji wine.
Here’s a great recipe for fettisdagen (the Swedish Mardi Gras). It has all the flavours of semla buns, but none of the time-consuming process of proving and kneading. However, if you’re game for all that, then by all means this cocktail would be amazing paired with the decadent buns! You can omit the custard if you want, but it gives another dimension to the cocktail and hey, it is for Fat Tuesday, after all!
To make, you’ll need:
- 1 Whole carton of Oatly milk/ unsweetened unroasted almond milk
- 2 Scoops of Swedish Glace (Tofu Line) vanilla Ice cream
- 3 Shots of Amaretto
- 2 Shots of vanilla vodka (I used ABSOLUT, naturally)
- 1⁄2 tsp Ground cardamom
- 2tbs Oatly custard
To make, put all the ingredients in a blender and whizz up until they make a sweet, aromatic cardamom laced cocktail. Get your glasses, in my case a vintage milk bottle, and fill with the mix. Top with some soy whipped cream, but be wary that it doesn’t sink, as it doesn’t behave exactly the way dairy cream does, it’s also a bit heavier.
Garnish with cake crumbs, vegan in my case, left over from a delicious Naturally Kind Food slice and you’re done!
These cherry tarts are a quick and easy way of pleasing guests and delivering the kind of low effort, maximum impact impression we all look for around Christmas time. Whether you’re making them for family, friends or when a guest pops by.
- 1 jar of sour cherries in syrup
- 1 cinnamon stick
- 70g of sugar (or more, depending on your sweet tooth!)
- 2 cloves
- 1 star anise
- 2 cardamom pods
- 1tsp of vanilla extract
- 1 small glass of red wine
- 1 packet of pre-made shortcrust pastry
Pour all of the ingredients (bar the pastry and vanilla) into a saucepan and simmer on a low heat, allowing the spices to mull for a good 10-15 minutes.
When this is done, fish out the spices and crank up the heat until it’s boiling. Reduce until the mixture is thick and sticky. This is the time to add the vanilla. Stir and pour into a bowl to cool, then begin rolling out the pastry on a flour dusted surface to about 5mm thick.
Use a mug to cut out circles of pastry. Gently shape the circles into a greased tart tin. They should fill the tin but not overreach that much. Experiment with the mug width that works for your tin. When the pastry is loaded, spoon in the jammy mixture until it’s just about level with the pastry. Bake in the oven according to the instructions on the packet. Normally 180°c for about 20 minutes.
Perfect on their own or top couple of warm tarts with a scoop of vanilla ice-cream for a festive treat!
Continuing on the Nordic theme, this is a recipe for a satisfying sweet Scandi-themed breakfast.
This recipe was also an excuse to open my Oatly cream cheese/påMackan that I brought back from my recent holiday in Copenhagen & Malmö. It’s only available in Sweden atm, so you’ll have to substitute it for other Vegan cream cheese.
I thought, what better than to partner it with with a Scandi themed compote to compliment the cream cheese
To make the compote, you’ll need:
- 1 tbs blueberry jam
- 100g sugar
- 125ml water
- 1 shot of snaps/akvavit
- 1 tsp of ground cardamom
- 1 stick of cinnamon
- 50g blueberries
- 1tsp cornflower, slaked in 1tsp lemon juice
- Zest of quarter of a lemon
To make, simply put a pan on the hob on low and add the sugar, blueberry jam and water. When it all begins to dissolve, add in the blueberries, lemon zest, snaps and the spices. Cook for 3-4 minutes, then add the cornflower mixture. Take out the cinnamon stick by this point. Stirring, so it all comes together, cook out until it becomes a thick, sticky mixture. Take off the heat and set aside to cool.
Once the compote is sufficiently cool, cut and toast a bagel (I used a sesame bagel) then slathered on a thick layer of Oatly cream cheese/påMackan. Now its’ time to spread a layer of the delectable Nordic fruity spread. Add the lid of the bagel, pick it up and devour- with a coffee of course 😉 !